How To Make Vegan Curried Cabbage Soup
This meat-free, curried cabbage soup made with carrots, white potatoes, and white beans is a perfect choice for a happy and healthy meal!
Serves:
Ingredients
- 1tbspcoconut oil
- ¼cuponion,diced
- 2garlic cloves,minced
- 1tbspginger,minced
- 1smallserrano pepper,seeds removed, minced
- 1cupcarrot,chopped
- 3medium white potatoes,cubed
- ½head cabbage,chopped
- 1tbspcurry powder
- 1tbspsoy sauce,adjust with the saltiness of your broth
- 3cupsvegetable broth
- 1canwhite beans,rinsed and drained
Instructions
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Preheat a large pot over medium heat. Add coconut oil and onion. Sauté for about 2 to 3 minutes. Continuously stir until the onion is golden.
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Add garlic, ginger, and serrano pepper and sauté for another 2 to 3 minutes. Then add carrots, potatoes, and cabbage. Cook for 1 to 2 minutes, stirring occasionally.
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Add curry powder and soy sauce. Continue to stir for about 5 minutes until veggies start to release more water.
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Add in vegetable broth. Bring to a boil, add beans, and stir. Cover and turn down to a simmer. Let simmer for 10 to 15 minutes, until potatoes and carrots are tender but not too soft.
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Taste and adjust flavor as needed, adding more soy sauce for salt and depth of flavor or more curry powder.
Nutrition
- Calories: 270.80kcal
- Fat: 3.56g
- Saturated Fat: 2.54g
- Monounsaturated Fat: 0.36g
- Polyunsaturated Fat: 0.33g
- Carbohydrates: 51.25g
- Fiber: 11.82g
- Sugar: 6.49g
- Protein: 11.41g
- Sodium: 258.11mg
- Calcium: 146.67mg
- Potassium: 1265.87mg
- Iron: 4.49mg
- Vitamin A: 213.67µg
- Vitamin C: 49.77mg
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